Print

Perfect Caramelized Peach Upside-Down Cake with Brown Butter and Bourbon

caramelized peach upside-down cake - featured image
Print Recipe

A rich and buttery upside-down cake featuring caramelized peaches, nutty brown butter, and a subtle bourbon warmth. Perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 4 large ripe peaches, peeled and sliced
  • 1/2 cup granulated sugar (100g)
  • 3 tbsp unsalted butter (42g)
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter, browned and cooled slightly (113g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp bourbon (optional)
  • 1 1/4 cups all-purpose flour (160g)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk or dairy-free milk (120ml)

Instructions

  1. Peel the peaches by blanching them in boiling water for 30 seconds, then plunging into ice water; skins should slip off easily. Slice into 1/4-inch thick wedges and set aside.
  2. In a 9-inch cast iron skillet over medium heat, melt 3 tbsp unsalted butter with 1/2 cup sugar. Swirl occasionally until sugar dissolves and caramel turns golden amber (5-7 minutes). Remove from heat and stir in 1 tbsp lemon juice.
  3. Arrange peach slices over the caramel in a circular, slightly overlapping pattern.
  4. In a small saucepan, melt 1/2 cup butter over medium heat. Cook, swirling until butter foams and turns deep golden brown with nutty aroma (4-5 minutes). Remove from heat and cool slightly.
  5. In a bowl, whisk together 3/4 cup sugar and cooled brown butter until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract and bourbon.
  6. In a separate bowl, sift flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, alternating with milk. Fold gently until just combined; do not overmix.
  7. Pour batter evenly over the peach layer in the skillet.
  8. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean and edges are golden.
  9. Let cake cool in skillet for 10 minutes. Run a knife around edges to loosen, then invert onto a serving plate so caramelized peaches are on top.
  10. Slice and serve warm or at room temperature. Optionally, add vanilla ice cream or whipped cream.

Notes

Use a cast iron skillet for best caramelization. Do not stir caramel vigorously to avoid crystallization. Brown butter carefully to avoid burning. Peeling peaches improves texture. If caramel bubbles over, place a baking sheet below to catch drips. Do not overmix batter to keep cake tender.

Nutrition

Keywords: caramelized peach cake, upside-down cake, brown butter cake, bourbon dessert, summer dessert, peach dessert, easy cake recipe

Find it online: https://daintydine.com/perfect-caramelized-peach-upside-down-cake-recipe-with-brown-butter-and-bourbon-easy-step-by-step-guide/